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Buttermilk Pancakes with Whipped Raspberry Ricotta

Serves 4


  • 3/4 cup self raising flour
  • 1 tablespoon caster sugar
  • 1 egg, lightly beaten
  • 1 cup Australian buttermilk
  • 1 1/4 cups Australian reduced fat ricotta cheese
  • 150g raspberries
  • 2 tablespoons maple syrup
Download Recipe (PDF)


  1. 1. Sift flour and sugar in a bowl. Whisk in egg and buttermilk until smooth. Chill for 30 minutes. Heat a non-stick frypan and cook 1/4 cup of pancake mixture until bubbles form. Flip over and cook on the other side until golden. Repeat to make 8 pancakes.
  2. 2. Whip ricotta until smooth and fold through half the raspberries. Serve pancakes topped with ricotta and remaining raspberries. Drizzle with maple syrup.

Nutritional Information

Nutrients per serve:
Energy (kj) 1303
Protein (g) 16
Fat, Total (g) 10.1
Saturated (g) 5.8
Carbohydrates (g) 38
Sugars (g) 18
Dietry Fibre (g) 3
Sodium (mg) 389
Calcium (mg) 331
Iron (mg) 1


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